Originally when I added this recipe to my weekly menu and shopping list I hadn’t planned on photographing and posting it here. I guess I wasn’t expecting much of it. So when I took my first bite and was overwhelmed by the depth of flavor I was pleased. This chicken thigh recipe is just about as perfect as a week-night meal staple can get. Its flavorful, quick, easy, healthy, inexpensive, and only dirties a few dishes (bowl, broiler pan, tongs, measuring spoon). Does it get any better than that?It goes perfect with steamed veggies or a side salad and some rice or bread.
What are your favorite easy weeknight meals?
Taste: The chicken thighs have a perfect combination of warm spice with a hint of sweetness. Every ingredient compliments each other perfectly.
Texture: Since the thighs are broiled the spice-rubbed edges are slightly crisp while the meat inside is tender and juicy.
Ease: So, so so easy. This recipe takes less than 20 minutes from start (preheating broiler) to finish (on the table).
Appearance: While a cut of chicken isn’t exactly the most dazzling specimen on earth these thighs still look mouth-watering.
Pros: Amazingly quick and easy, perfect for dinner after a long day.
Cons: Absolutely none!
Would I make this again? I’ve added this recipe to my weeknight dinner repertoire.
How to make Weeknight Cooking: Spicy Honey-Brushed Chicken Thighs
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
6 tablespoons honey
2 teaspoons cider vinegar
1. Preheat broiler. Combine first 6 spice ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.
2. Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush other side with remaining honey mixture. Broil 1 additional minute or until chicken is done.
From Cooking Light
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